Tag Archives: tomatoes

I was thinking of making some sweeping New Year’s Resolution about posting more interesting things than soup in 2012, but then I realized I hate resolutions and I still love soup, so everyone can deal.

Seriously though – I wonder what percentage of people actually follow through with resolutions. Because I’m betting 90% of us just end up hating ourselves for not being able to cut it and the other 10% are overachievers who the rest of us hate.

Anyway, the soup: Not only is this delicious, but it’s also a good alternative when you’re looking to strap on the Italian feedbag but don’t want to pile on the calories. The tastes are the same, but because it’s mainly broth and veggies, it could be construed as mildly good for you. And it has a 2 full servings of veggies! (I made that up, but it could be true.)

Also, because this is not cream- or roux-based, all of you clichés who have resolved to eat more healthily in the new year can keep the dream for one more day.

Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.

Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.

———–

2 lbs ground beef

1 large can whole peeled tomatoes

1 large can tomato sauce

chop yellow onion

chop 3 celery stalks

chop 4/5 carrots

drain a can of corn and drain

cut up 2 large potatos

chop 2 zuchinis

water til soupy

1 tbs italian seasoning

salt and pepper

1 packet dry ranch dressing

———–

Brown ground beef and drain.

Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)

This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauceand pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)

Southern Living

Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.

In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!

This recipe comes from JR’s friend Sewell, a good ‘ole Georgia boy who knows the importance of Cajun seasoning in anything that bears the “Creole” name. I normally wouldn’t post something from a Georgia fan two days before their (likely not epic but here’s-to-hoping good) battle with the Vols, but this looks too darn good to ignore.

foodnetwork.com

The main thing to remember with this recipe is that juice is your friend. Don’t drain anything here. All of that sauce the ‘maters are packed in provides flavor and richness, so feel free to add more as you go if your Creole looks a little thirsty.

When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.

Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.

Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.

The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.

As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.

This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.

And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.

Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).

Once the brisket is tender, remove it from the broth and let cool. Pull apart.

Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.

Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*

TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.

Serve with Saltines. Because some things Grandma did you cannot argue with.

*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.

While a Poltergeist II quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.